Gazpacho
📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Soups A refreshing and vibrant cold Spanish soup packed with fresh garden vegetables and herbs. Perfect for hot summer days, this quick blender recipe is both healthy and deeply flavorful.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 0 mins | 2 hours | 6 servings |
🔪 Key Equipment
- Blender
- Knife
- Cutting board
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 | Tomatoes | |
| 1 clove | Garlic | |
| 1 | Green Pepper | |
| 1 | Carrot | sliced |
| 1/2 cup | Lemon Juice | |
| 1 | Cucumber | |
| 2 Tbsp | Chives | |
| 2 large sprigs | Parsley | |
| 1/4 cup | Fresh Basil | |
| 1 1/2 tsp | Chervil | or summer savory |
| 1/4 cup | Olive Oil | |
| 3 cups | Chicken Broth | |
| 1 | Onion | quartered |
| 1 or 2 | Jalapeños | optional, for kick |
Instructions
Preparation & Blending
- Roughly chop the 3 tomatoes, 1 green pepper, and 1 cucumber to prepare them for blending.
- In a high-powered blender, combine the chopped vegetables with the 1 clove garlic, 1 sliced carrot, 1/2 cup lemon juice, 2 Tbsp chives, 2 large sprigs parsley, 1/4 cup fresh basil, 1 1/2 tsp chervil, 1/4 cup olive oil, 3 cups chicken broth, and 1 quartered onion.
- If desired, add 1 or 2 jalapeños to the blender for an extra kick of heat.
- Blend until completely smooth, creamy, and emulsified with no large chunks remaining.
- Transfer to a container and chill in the refrigerator for at least 2 hours before serving to allow the fresh flavors to meld beautifully.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 3-4 days. Stir well before serving cold.
Original Recipe Scan
